From our How to Grow Microgreens Series
Transcript is below.
Nick & Nathan from On the Acre in Houston, TX discuss the topic. For more advanced microgreens business training, visit our Urban Farm Academy Business of Microgreens course.
You go to a restaurant and you know you have cafeterias and you have your chain restaurants and then you have your you know single shops and then your tasting menus we're crafting lettuces and microgreens and flowers to elevate dishes of the truly unique the craft industry. I would almost in my way kind of like a tailoring that we do of our product.
The way we grow the varieties that we grow to the needs of our clients and that's how we approach our business and what makes us successful where we are as opposed to doing more general things where we work very closely with chefs with our clients to get very specific leaf shapes sizes true leafs, not true leafs, stem length. There's really just an endless amount of variables that go into the end product that we're giving our clients and there's a craft and artistry. There's a spout meeting very specific demands to this industry.
We have a brand new restaurant that we just started working with it actually opens in two days and they are the first person to notice on our our price sheet that we have custom mixes and so they went through our list and they picked out five different varieties and they told us how big they won't believe how big them with the stems so we have half of them at true leaf stage, we have the other half at cotyledon on stage.
It's gorgeous and I just made my second delivery today and they look they want to double the order of the mix that they're currently getting and they're not even open yet so it's what nick tells me all the time go back tour time but a second ago is that we're selling luxury items.
Sometimes I have a hard time wrapping my head around how much money people are paying for what we're selling them and it reminds me it's a luxury item. We're giving them a handcrafted thing to put on top of a plate or to enhance the flavor of a drink or to beautify a dish and that's that's the industry that were in it baffles me on a daily basis little containers this day with 50 leaves in it I'm selling them for 18-25 dollars.